This delightfully easy soup is perfect for days when you want maximum flavor with minimal effort. Bursting with hearty beans, sweet corn, and a gentle kick from zesty tomatoes, it’s a great way to bring a fun Tex-Mex twist to your dinner table without a lot of fuss.
Ingredients
- 1 (15 oz) can black beans, drained
- 1 (15 oz) can kidney beans, drained
- 1 (15 oz) can pinto beans, drained
- 1 (15 oz) can diced tomatoes with green chilies
- 1 (15 oz) can corn, drained
- 1 (15 oz) can tomato sauce
- 1 (10 oz) can enchilada sauce (mild, medium, or hot)
- 1 pound ground beef or turkey (optional)
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
Begin by browning your ground meat (if using) in a skillet over medium heat. Season lightly with salt and pepper as it cooks, breaking it into crumbles. This step brings a savory richness to your soup.
Once the meat is cooked through, transfer it to your slow cooker. Then, pour in the seven cans: black beans, kidney beans, pinto beans, diced tomatoes with chilies, corn, tomato sauce, and enchilada sauce. No need to rinse or fuss; simply give them a quick stir to mingle all the flavors.
Sprinkle in the chili powder and a dash of salt and pepper. Stir well again and cover with the lid. Set your slow cooker on low for about 6 hours, or high for about 3 hours. The magic of slow cooking will bring all those tasty spices together while you go about your day.
Before serving, give the soup one more stir and taste to adjust seasoning. Ladle into bowls and garnish with cheddar cheese, chopped cilantro, sour cream, or crushed tortilla chips if you like. Enjoy!
This recipe makes enough for about 6 servings.
Tip: If you want an even heartier finish, toss in some diced onion or bell peppers at the start—or stir in fresh spinach or kale toward the end. It’s all about making it your own!
Southwest Fiesta 7 Can Soup is an ideal weeknight dinner for busy folks, families on the hunt for new go-to meals, or anyone watching their pantry budget. The beans, vegetables, and tomatoes add a healthy balance while keeping the soup hearty, and you can easily substitute ground turkey or skip the meat entirely.
Adjust the spice level as you like, use reduced-sodium ingredients if you’re watching salt intake, and top it off with your favorite fixings. It’s a warm, comforting bowl of goodness that brightens any evening—no advanced cooking skills required!
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
